[Yame] Hoshino Tea "Hoshi no Tsuyu"

Yame tea is one of Japan's leading luxury teas, produced mainly in Yame City, Fukuoka Prefecture, and is known for its fragrant and mellow flavor. The Yame region has a climate and soil that are suitable for cultivating tea, and has produced high-quality tea throughout its long history.

The History of Yame Tea

The origins of Yame tea date back to the Muromachi period (15th century). Tea cultivation techniques brought back from China by Rinzai monks were introduced to the Yame region and gradually spread. Full-scale cultivation began in the Edo period, and Yame tea has been recognized nationwide as a high-quality tea up until modern times.

Especially since the Meiji period, as tea-processing techniques improved, the "Yame Tea" brand has been established, and it is now exported overseas.

Characteristics of Yame tea

1. Deep umami and sweetness <br>Yame tea is characterized by its mild sweetness and umami, with little astringency. This is due to the fertile soil unique to the Yame region and the "cover cultivation" method used during cultivation (a cultivation method that shields the tea leaves from sunlight).

2. A producer of high-quality gyokuro tea <br> Yame tea is famous nationwide as a producer of high-quality gyokuro tea, accounting for approximately 40% of the gyokuro produced in Japan. In particular, the gyokuro known under the brand name "Yame Dento Hon Gyokuro" is a top-quality tea that is carefully harvested by hand.

3. Rich aroma <br>When hot water is poured into Yame tea, a rich aroma rises up, which adds to the satisfaction of drinking it.